Papaya and coconut yogurt breakfast. Papaya is a must in a traditional Cook Islands breakfast. (PHOTO: One Green Planet). 20111806
This traditional Cook Islands breakfast with locally sourced products is an enjoyable and fun-flavoured start for the day. By Mereana Hutchinson.
Find a ripe pawpaw aka papaya. The ripeness is an individual preference. Softish to firm. Either ripeness has the same sweetness. This heavenly fruit is available anywhere all year round in the Cook Islands. Try the local store, marketplace, ask any local person you meet.
or lime is a must.
comes the fun part. Find a dry coconut. If you are out walking look for a
fallen coconut, shake it and listen for the sound of fluid within the nut and
then find and ask your local neighbour to help you by giving you some lessons.
Number one lesson – husking, number two – open the coconut, number three
–scrape the coconut.
coconut scraper may look like a deadly weapon but it helps you perform a
seemingly difficult task with the greatest ease.
and cut in half the pawpaw, scrape out the seeds with a spoon. Save the seeds,
we can make a dressing for the garden salad with it. Cut a tiny slice from the
base to allow pawpaw half to sit upright on your plate. Cut lemon or lime
wedges and squeeze juice of a wedge or two over the fruit, pile on the scraped
threads of coconut flesh. Garnish with a sprig of mint. Scoop a mouthful of
sweet pawpaw and coconut with your spoon and partake.
2 If the
pawpaw is not too big but you must share, I suggest you wash, remove seeds and
peel it and slice evenly to share equal portions with your lucky friends. On
each dish place a wedge of lemon and a mound of scraped coconut flesh, garnish
with a mint leaf. Not enough plates? Use the round coconut shell, it makes an
excellent bowl. To have a moist mixture, press some of the scraped coconut
flesh wrapped in muslin or similar cloth to extract the coconut cream, onto the
neighbour has gone fishing or has lost his scraper then smack the husked
coconut on the nearest coconut tree trunk, dry off the coconut milk from your
sleeves and start cutting thin wedges of the coconut flesh. Serve with the
mango, musk melons and other tropical fruits combined or on their own is
excellent served with scraped coconut flesh.
have gone back to the temperate climes the choices can get very exciting; fresh
peaches and plums, berries and others or whatever is available (give the canned
variety a chance to bring back memories of that tropical bliss) combine well
with desiccated coconut found in packets on supermarket shelves. Place a thin
layer of desiccated coconut on the oven tray and toast very lightly.
Open a can of coconut cream and use it as is or heat a cupful till it thickens and pour over prepared fresh fruit for a warm treat. Garnish with toasted coconut and sprig of mint. The fun flavour of the islands goes with you.
This recipe was originally published on www.ck/food/ and is republished with permission.